Ah the joy of feeding 6 people! One doesn’t like onions, one hates mushrooms, one loves peanut butter, but one doesn’t! It makes a gal want to just give up!
Luckily inspiration hits every once in a while, like in this brownie recipe. I LOVE peanut butter! Most of my kids do too! But not Tracy! She can’t stand the stuff! Tracy LOVES
cheesecake, but Ryan would rather pick up dog poop in the backyard rather than eat any cheese product… What to do, what to do? Innovate. Create. Dream… or just bake.
In order to appease the masses I came up with this brownie recipe. One half of the brownie pan is marbled with peanut butter, the other half is marbled with cheesecake.
The entire surface is then coated with a chocolate icing and then decorated accordingly so the kids can tell the difference. (It looks strange, but no one wants to be stuck with the
flavor they hate!) I used Reeces Pieces on the peanut butter side and crushed chocolate cookies on the cheesecake side. Everyone is happy. Bliss (For all of two minutes, anyway!)
1 1/2 c butter
4 squares of baking chocolate
2 c. sugar
1 tsp. vanilla
1 c. flour
pinch of kosher salt
2 oz. cream cheese, softened
1/4 tsp almond extract
1 T agave syrup
Preheat oven to 350 deg. Prepare a 13×9 pan by lining with foil. Spray the foil with cooking spray and set aside. Put chocolate and butter in a large bowl and microwave for 2 minutes on high. Stir. If not smooth keep microwaving for 10 second intervals until it is smooth. Add the sugar and the vanilla and the salt and stir. Add the 3 eggs and stir until incorporated. Add the flour and mix until it is incorporated as well. Pour the batter into the prepared pan and use a spatula to even it out in the pan. Mix the cream cheese, almond extract (you can use vanilla if you prefer) and the agave (substitute 1 T sugar and 1 tsp milk if you do not have agave) until it is creamed. Dollop teaspoons of peanut butter on half the pan and teaspoons of cream cheese mixture on the other half. Use a sharp knife to swirl the dollops through the batter. Bake the brownie for 30-33 minutes.
Cool for 5 minutes and then pour the icing over the brownie. Decorate the halves quickly, the icing sets fast. Let cool thoroughly. (I put it in the fridge for 1/2 hour) Slide the whole cake onto a cutting board and then gently pull the foil from under the brownie. It should hold together pretty well. Cut it into small rectangles and serve.
Margie’s Brownie Icing
1/2 stick butter
2 T cocoa powder
3 T milk
1/2 tsp vanilla
2 1/2 c. powdered sugar
Melt butter in small pan on stove, add the cocoa until it is smooth, add the milk and stir, when the mixture is bubbling, turn off heat and add the vanilla and the powdered sugar. Stir until it is smooth and then pour the hot icing over the still warm brownie. Decorate. Cool thoroughly before cutting.